Historic American cooking in a 21st-century kitchen

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I meant to make blancmange earlier this summer, but got that unfortunate cholesterol reading and so put it off, since the dish is made with lots of cream. Then I was reminded of it while watching Wimbledon, with all the references to Andy Murray defeating the blancmange. For those not up on their Monty Python, and I wasn’t, in the relevant sketch an alien race of blancmange try to win Wimbledon by turning all the Englishmen into Scots, who are supposedly bad at tennis. (“And it’s blancmange to serve,” and so on. If you’re curious, watch the “Science Fiction Sketch” on YouTube.)

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Freelance writer and editor Karen Hammonds describes her adventures in preparing historic recipes based on those in old American cookbooks. She is a former editor at WeightWatchers.com and has written for a blog at Saveur.com.